Module 1
4 main management functions
Planning, Organizing, Leading, Controlling
(Staffing, Reporting, and Budgeting are others)
The strategic process of deciding what to buy, from whom, and how (long term)
Procurement
Place where centralized preparation of recipe ingredients occur
ICR - Ingredient Control Room
To get the right (and safe) food, to the right person (customer), at the right time
Distribution
Purchase → Install → Train → Use → Maintain → Replace
Equipment Life Cycle
Written guides that ensure all actions taken by organizational members are consistent with the organizations goals and objectives
Policies
The point at which a foodservice operation takes legal ownership and physical possession of the items ordered
Receiving
Practice that is exercised over the amount and size of food served to the customer
Portion Control
Bulk quantities of food produced in one location transported to another location separate from production
Decentralized Service
Movement of product or people through an operation
Definition of Flow
Detailed guidelines for planned activities that occur regularly (Specify the how, who will do it)
Procedures
Demonstrates the number of times that inventory is turned into revenue over a period of time (usually monthly)
Inventory Turn Over Rate
Food that is in the raw state before any cutting, processing, or cooking has occurred.
AP - As purchased
Examples including:
Heated bases
Pellet unitized base
Induction heat base
Insulated components
Heat support cart
Hot Thermal Retention
The study of people's efficiency in their working environment.
Ergonomics
Strategies and actions taken to reduce environmental harm, involving the entire supply chain.
Sustainability in foodservice management
Running record of supplies on hand (up to date inventory)
Perpetual Inventory
What produces a high-quality product and exact number of portions no matter the personnel following the recipe?
Following a standardized recipe
Examples including:
Customer satisfaction surveys
Test trays or secret shoppers
Tray audits
Plate waste audits
Ways to evaluate customer satisfaction
Visual tool used to map the physical movement and flow of people materials, or information within a workspace.
Spaghetti Diagram
Viewing the systems as a whole (made up of interdependent parts)
Systems theory
Moving older items to the front of the fridge/pantry and newer items to the back, so older items are used first.
First In First Out
Term for how much you will have of a finished or processed food product
Yield
Presentation of menu items to the customer
(Involves assembly: portioning and plating menu items for specific customers)
Service
Evaluate the flow processes through observation and
confirming processes meet goals of facilities management
Work Flow Analysis